Mead: Difference between revisions
Jump to navigation
Jump to search
mNo edit summary |
Added information about Wild yeasts that grow naturally on grapes, and yeast nutrients |
||
| Line 5: | Line 5: | ||
# dissolve roughly 3 lbs of honey per gallon of water in a pot and bring to a simmer (optionally add sliced fruits) | # dissolve roughly 3 lbs of honey per gallon of water in a pot and bring to a simmer (optionally add sliced fruits) | ||
# let honey solution cool and pour into a sanitized food safe, nonreactive fermenting container (mason jars or 5 gallon buckets work great) | # let honey solution cool and pour into a sanitized food safe, nonreactive fermenting container (mason jars or 5 gallon buckets work great) | ||
# add yeast (any yeast will do but a wine yeast is ideal) | # add yeast (any yeast will do but a wine yeast is ideal) (you can use wild yeast that grows naturally on grape skins, grapes and other fruit also contain inportant nutrient that honey does not have. . . if you dont have wine yeast, throw in couple of grapes / dried raisins) | ||
# close the lid but not air tight so CO2 can escape or use a fermentation bubbler/airlock (optionally add spices like black tea, clove, lemongrass, mint, etc.) | # close the lid but not air tight so CO2 can escape or use a fermentation bubbler/airlock (optionally add spices like black tea, clove, lemongrass, mint, etc.) | ||
# let ferment for about 1 month or until solution is no longer bubbling (optionally after fermentation, chill the mead to "cold crash" it so the mead comes out more clear) | # let ferment for about 1 month or until solution is no longer bubbling (optionally after fermentation, chill the mead to "cold crash" it so the mead comes out more clear) | ||
Latest revision as of 19:34, 6 May 2025
Mead is a simple, wine-like alcoholic drink made from fermented honey.
How to make a simple mead
- dissolve roughly 3 lbs of honey per gallon of water in a pot and bring to a simmer (optionally add sliced fruits)
- let honey solution cool and pour into a sanitized food safe, nonreactive fermenting container (mason jars or 5 gallon buckets work great)
- add yeast (any yeast will do but a wine yeast is ideal) (you can use wild yeast that grows naturally on grape skins, grapes and other fruit also contain inportant nutrient that honey does not have. . . if you dont have wine yeast, throw in couple of grapes / dried raisins)
- close the lid but not air tight so CO2 can escape or use a fermentation bubbler/airlock (optionally add spices like black tea, clove, lemongrass, mint, etc.)
- let ferment for about 1 month or until solution is no longer bubbling (optionally after fermentation, chill the mead to "cold crash" it so the mead comes out more clear)
- filter and store in sanitized containers, optionally a very small amount of honey or sugar can be added to carbonate the finished mead in pressure safe containers (bottles, mason jars, etc.)